“Bhindi Chatpati Dahiwali” is a tangy Punjabi curry. It has a super combination of curd and pickles which gives it a great taste. This dish is really simple to make and goes best with hot Parathas or Phulka Rotis.
Total Time: 20 to 25 mins
½ kg okra/ Bhindi/ ladies finger (cut diagonally into 1 inch pieces)
1 tomato chopped
2 ½ tbsp oil
1 tsp mustard seeds
Pinch of asafetida
1 tbsp ginger – garlic paste
½ cup yogurt/ dahi
½ tbsp garam masala
1 ½ tbsp mango/ mixed vegetable pickle
Following mixed and powdered (1 tsp fennel seeds, ½ tsp sesame seeds. ½ tsp fenugreek seeds, ½ tsp poppy seeds)
Salt as per taste
Chopped coriander leaves and ½ tsp desicated coconut for garnish.
Take oil in a frying pan and add in mustard seeds to it. Once seeds start to sputter, sprinkle the asefatida over it. Mix in the ginger – garlic paste and cook for a minute to remove the rawness of the paste. Do not burn the paste.
Add cut Bhindi and salt. Sauté on low till the Bhindi gets a bit soft and cooked.
Simultaneously combine yogurt, garam masala, pickle and mixed powder into a paste.
Add chopped tomatoes to the Bhindi and continue cooking for about a minute. Add the yogurt paste to it and cook on low for another 3 to 4 minutes.
Garnish with chopped coriander leaves and coconut. Serve hot.
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